Sautéed Shrimp with Zucchini Noodles and Lemon-Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with lemon and thyme served over fresh zucchini noodles for a light Whole30 seafood dish. This whole30-inspired seafood (whole30, low carb) ready in about 18 minutes pairs peeled and deveined raw shrimp, freshly squeezed lemon juice, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 2 Whole30 cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 12 oz peeled and deveined shrimp along with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2 minutes per side until pink and opaque.
  3. Step 3: Remove shrimp to a plate and keep warm. In the same skillet, add 3 spiralized medium zucchinis and 2 tbsp freshly squeezed lemon juice.
  4. Step 4: Toss zucchini noodles in the skillet for 2-3 minutes until just tender but still firm, stirring in 1 tbsp fresh thyme leaves.
  5. Step 5: Return the shrimp to the skillet and combine with the zucchini noodles. Cook together for 1 minute to marry flavors, then serve immediately.

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Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Lemon-Thyme take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Zucchini Noodles and Lemon-Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep freshly squeezed lemon juice from drying out.

Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Lemon-Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp with Zucchini Noodles and Lemon-Thyme for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shrimp with Zucchini Noodles and Lemon-Thyme whole30?

Yes — this recipe is tagged whole30, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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